Marinated Skillet Pork Chops
In a resealable bag, combine first 7 ingredients; add pork chops. Seal bag. Shake bag until chops are well coated. Place in refrigerator; allow to marinate for 30 minutes to 1 hour. Heat a large skillet over medium-high heat. Spray with non-sticking cooking spray. Add pork chops reserving marinade; cook for 3-5 minutes per side; until it reaches an internal temperature of 145°F. Pour reserved marinade into a small saucepan; bring to a boil. Reduce heat and allow to simmer until thickened, about 2 minutes. Serve with pork chops.
Kids in the kitchen: Allow your children to shake the bag of marinade and pork chops. Kids may enjoy dipping cut up pork chops into the reduced marinade.
Brown Rice & Mushroom Pilaf
Heat vegetable oil in a medium saucepan over medium heat. Add onion, garlic, and mushrooms; sauté until tender, about 5 minutes. Add brown rice; stir until rice is lightly coated in oil. Add broth; bring to a boil. Reduce heat; simmer until all liquid is absorbed, about 45 minutes.
Fresh Carrot & Apple Salad
Mix all ingredients together. Serve cold.
Easy Oven Frittata
Preheat oven to 350°F. Spray 9-inch pie plate with non-stick cooking spray. In a small skillet, heat oil over medium-high heat. Add onion and mushroom; sauté until tender. Add spinach; sauté until just wilted. Add tomato; stir until all ingredients well mixed. Pour into pie plate. In a medium bowl; whisk together eggs and milk until fluffy. Pour over vegetables. Bake for 30 minutes, or until golden brown and puffed. Slice into 6 wedges.
Enjoy frittata with whole wheat toast, sliced strawberries and a glass of milk.
Orange juice, pineapple juice, onion, garlic, mushrooms, brown rice, apples, carrots, baby spinach, tomato, eggs, milk, whole wheat bread, and strawberries are all WIC-approved foods.
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